Country Fried Quail
Indulge in the rustic charm of the South with this irresistible Country Fried Quail recipe! Perfectly tender whole quail are marinated in a flavorful buttermilk and hot sauce bath, then coated in a seasoned flour mixture with a delightful touch of paprika and cayenne for a crispy, golden crust. Fried to perfection in hot oil, these petite birds boast a juicy interior and a crunchy, savory exterior. This quick and easy recipe, ready in under an hour (with minimal prep!), is ideal for an impressive dinner or a hearty family meal. Pair these crispy quail with classics like mashed potatoes, collard greens, or buttery cornbread for a true Southern feast. Optimize your frying technique and elevate your comfort food game with this crowd-pleasing dish!
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Recipe Information
Ingredients
- 4 whole birds quail
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 0.25 cups cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups vegetable oil
Instructions
Rinse and pat the quail dry with paper towels. Set aside.
In a large bowl, combine the buttermilk and hot sauce. Submerge the quail in the mixture, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor and tenderness.
In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the quail from the buttermilk mixture, allowing the excess liquid to drip off, and dredge them in the seasoned flour mixture. Ensure each bird is evenly coated and lightly shake off any excess flour. Set the coated quail aside on a wire rack while you prepare the oil.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil maintains the proper frying temperature.
Carefully place the quail into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for 4-5 minutes per side, or until the coating is golden brown and the internal temperature of the quail reaches 165°F (74°C).
Remove the fried quail from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil.
Let the quail rest for 2-3 minutes before serving. Serve hot with your favorite sides, such as mashed potatoes, collard greens, or cornbread.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 103.7 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.5 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
